
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Blackened chicken breasts with collard greens and sweet potato
Dairy-Free, Soy-Free, Gluten-Free, Carb-Conscious, Diabetes-Friendly, Paleo
2 Servings, 570 Calories/Serving
20 Minutes
We employ the Cajun cooking technique made popular in the 1980s with a signature blackening spice blend, turning a simple ingredient list into a fast, tasty meal.
In your bag
- 1 organic sweet potato
- 1 organic yellow onion
- 1 bunch organic collard greens or other leafy greens (about ½ pound)
- 2 tablespoons apple cider vinegar
- 1 teaspoon molasses
- 2 boneless skin-on chicken breasts (about 6 ounces each)
- Sun Basket blackening spice blend (granulated garlic - sweet paprika - onion powder - dried thyme - dried oregano)
Nutrition per serving
Calories: 570, Protein: 43g (86% DV), Fiber: 11g (44% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 4.5g, Saturated Fat: 6g (30% DV), Cholesterol: 110mg (37% DV), Sodium: 180mg (8% DV), Carbohydrates: 37g (12% DV), Total Sugars: 10g, Added Sugars: 3g (6% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Prep the vegetables
- Scrub or peel the sweet potato. Cut the potato into ½-inch pieces.
- Peel and thinly slice enough onion to measure 1½ cups [3 cups].
- Strip the collard green leaves from the stems; cut the leaves crosswise into ½-inch-wide strips.
2
Cook the vegetables
In the same pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Working in batches if needed, add the collard greens and cook, stirring occasionally, until wilted, 3 to 5 minutes.
Stir in the apple cider vinegar and molasses and bring to a boil. Reduce to a simmer and cook until the liquid is thickened slightly, 1 to 2 minutes. Add the sweet potato and toss to combine. Remove from the heat and season to taste with salt and pepper.
While the vegetables cook, prepare the chicken.
3
Prep and cook the chicken
- Pat the chicken dry with a paper towel; season generously with salt and pepper and the blackening spice blend.
Serve
Kids Can!
- Scrub the sweet potato.
- Measure the onion.
- Strip the collard green leaves.